I know that you're trying to match the "Mosher's Ideal Pale Ale" profile - and if that's the goal, your additions are probably fine; however, I am uncomfortable putting that much chalk into a pale beer like the one you're brewing. In my experience Crisp MO has given me some fairly high pH readings - even with the amount of acid you're adding I feel like you're running the risk of shooting a little North of the recommended pH range.

If I were doing this beer, I'd probably drop the Epsom, Chalk and Phosphoric and just try it with a small amount of CaSO4 & CaCl2 (enough to get to >50ppm, allowing for some margin of error). I brewed a beer last weekend that used 1lb of Simpson Dark Crystal (75L) and 1/2lb of Special B (120+L) using Rahr 2-row base (typically fairly low dough-in pH) and I still had to add acid malt to get into the right pH range. My point is that I'm more often at a higher pH than I'd like to be and adding chalk before I dough in, to me, seems like playing with fire.